Tip: Use Muffin Tins for Freezing
Did you know a standard-sized muffin tin holds just about 1/2 cup of just about anything?
Did you know Ziploc freezer bags are the best invention pretty much ever?
Did you know that if you employ these two basic kitchen tools, you can make your life so much easier?
Whenever I’m able, I make double (or triple) batches of sauces and purees, freezing the bulk of it for later use. From pizza sauce to pumpkin puree and from veggie stock to spinach pesto, my muffin tin gets put to work.
I just spoon or pour the extra into my trusty muffin cups, and freeze for a few hours.
(It can be a little messy. It’s worth it.)
Then I pull the muffin tray out of the freezer, let sit for about five minutes, then I use a butter knife to easily pry the cubes out.
Then I place the cubes in a Ziploc freezer bag labeled with the contents and the date.
Whenever I’m making a pizza, I pull out a cube of homemade pizza sauce and let it sit in a prep bowl for about an hour to thaw, or I microwave it if I’m in a hurry. If I’m wanting to toss some pesto in with some pasta, I pull out a pesto cube. Need a little veggie stock? Hello, muffin-shaped cube.
You get the drift.
I love this little trick.
What are your tried-and-true kitchen shortcuts?
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